The dish is made with lamb’s brain most typically, although sometime it’s made with cow or goat brain. I’m actually not quite sure which creature’s grey matter I tucked into at Ravi, but the texture is something like scrambled eggs, and the flavor seems to mostly come from what the brain is cooked with – chilies, ginger, and onion. I’m told that it’s a very popular dish during the holiday Eid. Of course, the practice of eating brain is not confined to Southeast Asian menus – there’s the French tete de veau, for instance, which I’d bet makes an appearance on swankier Dubai menus than the one that Ravi offers.


